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	<title>Zen Can Cook &#187; Fusion</title>
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	<link>http://www.zencancook.com</link>
	<description>Zen Chef&#039;s Recipes Blog</description>
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		<title>Thai Curry Chicken Pot Pie</title>
		<link>http://www.zencancook.com/2012/01/thai-curry-chicken-pot-pie/</link>
		<comments>http://www.zencancook.com/2012/01/thai-curry-chicken-pot-pie/#comments</comments>
		<pubDate>Sun, 08 Jan 2012 15:39:19 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Fusion]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=8105</guid>
		<description><![CDATA[This is where Thai curry meets chicken pot pie to create one of my most favorite comfort food. I always thought of the flavor combination of lemongrass, galangal and Kaffir lime &#8211; the building blocks of Thai cooking &#8211; as a concoction made in heaven. It&#8217;s simply perfect. When you add chicken to it and [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/01/thai-curry-chicken-pot-pie/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Passion Fruit Crêpes Soufflé</title>
		<link>http://www.zencancook.com/2012/01/passion-fruit-crepes-souffle/</link>
		<comments>http://www.zencancook.com/2012/01/passion-fruit-crepes-souffle/#comments</comments>
		<pubDate>Mon, 02 Jan 2012 18:43:26 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Soufflé]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7964</guid>
		<description><![CDATA[You absolutely read the title of this post right. It’s not a crêpe, it’s not a soufflé – it’s a combination of the two. And this might be the best dessert you&#8217;ll have all year. This fantastic recipe came all the way from Claude Troisgros restaurant in Rio de Janeiro (the son of the famed [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/01/passion-fruit-crepes-souffle/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Maple-Soy Cured Salmon Belly</title>
		<link>http://www.zencancook.com/2011/12/maple-soy-cured-salmon-belly/</link>
		<comments>http://www.zencancook.com/2011/12/maple-soy-cured-salmon-belly/#comments</comments>
		<pubDate>Tue, 27 Dec 2011 15:22:32 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[Sous-Vide]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7882</guid>
		<description><![CDATA[I had a piece of Alaskan King salmon belly left from the salmon tartare cornets I made the other day, so I placed it in a mixture of maple syrup and dark soy sauce and left it to cure for 24 hours. The next day I cooked it sous-vide at 50&#8242; C for 15 minutes [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/12/maple-soy-cured-salmon-belly/feed/</wfw:commentRss>
		<slash:comments>42</slash:comments>
		</item>
		<item>
		<title>Black Sea Bass &#8220;en croûte&#8221; with Aromatic Vegetables &amp; Mousseline Sauce</title>
		<link>http://www.zencancook.com/2011/10/black-sea-bass-en-croute-with-aromatic-vegetables-mousseline-sauce/</link>
		<comments>http://www.zencancook.com/2011/10/black-sea-bass-en-croute-with-aromatic-vegetables-mousseline-sauce/#comments</comments>
		<pubDate>Sun, 23 Oct 2011 17:21:30 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fusion]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7249</guid>
		<description><![CDATA[This is a departure from my usual bright, voluntarily overexposed photography. Today I decided to join the dark side with a pitch black background largely inspired by the photography in Modernist Cuisine. It&#8217;s kind of fun, I think. I bought a black sea bass, one of my favorite fish, and prepared this dish in less [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/10/black-sea-bass-en-croute-with-aromatic-vegetables-mousseline-sauce/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Yuzu-Curd Doughnuts</title>
		<link>http://www.zencancook.com/2011/03/yuzu-curd-doughnuts-2/</link>
		<comments>http://www.zencancook.com/2011/03/yuzu-curd-doughnuts-2/#comments</comments>
		<pubDate>Sun, 27 Mar 2011 16:12:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Japanese]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6414</guid>
		<description><![CDATA[Since visiting Japan yuzu became my favorite citrus fruit with its amazing floral citrus fragrance that you can smell from across a room, and everytime I come across its unique smell I am reminded of the kitchen of Yoshimi Tanigawa in Kyoto where the juice and grated zest was used abundantly when we visited in the [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/03/yuzu-curd-doughnuts-2/feed/</wfw:commentRss>
		<slash:comments>53</slash:comments>
		</item>
		<item>
		<title>Pork Belly confit with tangerine-sesame emulsion, grits &amp; chinese chives</title>
		<link>http://www.zencancook.com/2011/03/pork-belly-confit-with-tangerine-sesame-emulsion-grits-chinese-chives/</link>
		<comments>http://www.zencancook.com/2011/03/pork-belly-confit-with-tangerine-sesame-emulsion-grits-chinese-chives/#comments</comments>
		<pubDate>Sun, 06 Mar 2011 22:48:23 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6422</guid>
		<description><![CDATA[There&#8217;s a Chinese supermarket conveniently located next to my gym where I&#8217;m known to buy pork belly right after spending an hour on the treadmill. Even the butcher gives me an amused look when I ordered a pound of center cut while still in my sweaty work-out clothes. Sometimes the best intentions in the world [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/03/pork-belly-confit-with-tangerine-sesame-emulsion-grits-chinese-chives/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Omelette Thaïlandaise</title>
		<link>http://www.zencancook.com/2010/05/omelette-thailandaise/</link>
		<comments>http://www.zencancook.com/2010/05/omelette-thailandaise/#comments</comments>
		<pubDate>Thu, 06 May 2010 15:24:01 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Ice-Cream]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4372</guid>
		<description><![CDATA[A few weeks ago, the ever so lovely Leela over at She Simmers challenged me to create a French dessert that encapsulates the classic flavors of Thailand. She wanted something with the gentle kick from galangal, the citrusy aroma of lemongrass and the inebriating perfume of kaffir lime leaves, all in one delicious sweet package. [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/05/omelette-thailandaise/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>&#8216;Foie-Gras Chawanmushi&#8217; or How to Cook Japanese when you&#8217;re French and Dyslexic</title>
		<link>http://www.zencancook.com/2008/12/foie-gras-chawanmushi-or-how-to-cook-japanese-when-youre-french-and-dyslexic/</link>
		<comments>http://www.zencancook.com/2008/12/foie-gras-chawanmushi-or-how-to-cook-japanese-when-youre-french-and-dyslexic/#comments</comments>
		<pubDate>Sun, 14 Dec 2008 04:15:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Foie-Gras]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/2008/12/foie-gras-chawanmushi-or-how-to-cook-japanese-when-youre-french-and-dyslexic/</guid>
		<description><![CDATA[No, no&#8230; i didn&#8217;t sneeze! A Chawan is a traditional Japanese cup in which this savory custard is steamed. As for the mushi &#8230; err.. well, i don&#8217;t know what mushi stands for, but it rhymes with sushi &#8211; that i&#8217;m sure! Hope that helps you, little songbirds. This is an absolutely scandalous version of [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2008/12/foie-gras-chawanmushi-or-how-to-cook-japanese-when-youre-french-and-dyslexic/feed/</wfw:commentRss>
		<slash:comments>45</slash:comments>
		</item>
		<item>
		<title>Green Tea Tart with Lychees &amp; Raspberries</title>
		<link>http://www.zencancook.com/2008/08/green-tea-tart-with-lychees-raspberries-and-the-winners/</link>
		<comments>http://www.zencancook.com/2008/08/green-tea-tart-with-lychees-raspberries-and-the-winners/#comments</comments>
		<pubDate>Wed, 06 Aug 2008 02:29:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tart]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/2008/08/green-tea-tart-with-lychees-raspberries-and-the-winners/</guid>
		<description><![CDATA[Rejoice my friends and enjoy this Green Tea Tart with Lychees and Raspberries i made especially for you. It&#8217;s a French tart with an Asian twist i saw at Payard in New York and tried to recreate at work, i added quite a bit of zen-ness to it of course. It starts with a coconut [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2008/08/green-tea-tart-with-lychees-raspberries-and-the-winners/feed/</wfw:commentRss>
		<slash:comments>55</slash:comments>
		</item>
		<item>
		<title>Steak w/ Soy-Ginger Sauce&#8230; and a Cookbook Giveaway!!</title>
		<link>http://www.zencancook.com/2008/06/steak-w-soy-ginger-sauce-and-a-cookbook-giveaway/</link>
		<comments>http://www.zencancook.com/2008/06/steak-w-soy-ginger-sauce-and-a-cookbook-giveaway/#comments</comments>
		<pubDate>Sat, 28 Jun 2008 14:38:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/2008/06/steak-w-soy-ginger-sauce-and-a-cookbook-giveaway/</guid>
		<description><![CDATA[My dear friends, I&#8217;m asking you to forgive me for your bruised buttocks. I think i got a little carried-away with all that spanking in my last post. Today, in an effort to redeem myself&#8230; i am giving away a free cookbook! You will have to wait until the end of this post to find [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2008/06/steak-w-soy-ginger-sauce-and-a-cookbook-giveaway/feed/</wfw:commentRss>
		<slash:comments>74</slash:comments>
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